Community Pick
mexican chocolate cake
"Not only is this cake super easy to make you can impress all of your vegan friends. Very elegant looking with the chocolate glaze and dipped strawberries. es muy bien! (cooking and prep times do not include cooling and drying)"
photo by TheRedneckHippie
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 cup sugar
- 1⁄2 cup unsweetened cocoa
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1⁄4 teaspoon cayenne pepper (or ground mexican chili powder)
- 1⁄4 teaspoon salt
- 1 cup cold water
- 1⁄4 cup canola oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon vanilla extract
-
chocolate glaze
- 1 cup confectioners' sugar
- 1⁄2 cup cocoa
- 6 tablespoons water
- 10 small fresh strawberries
directions
- Heat oven to 350*F.
- Lightly coat an 8" round cake pan with vegetable cooking spray.
- Combine all cake ingredients in a mixing bowl and stir until smooth.
- Pour into a pan and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean).
- Cool in the pan on a wire rack for 10 minutes.
- Remove from pan and cool completely.
- When the cake has cooled whisk together the first three glaze ingredients.
- Dip each strawberry into the glaze and set aside.
- Pour the remaining glaze over the cake and arrange the strawberries on top.
- Set aside to dry- about 30 minutes.
Questions & Replies
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Reviews
-
Amazingly good. My cakes usually turn out dry but not this one. It has so much flavor. Loved it. -
This cake is great for guests who don't eat eggs. I have used it many times, often serving with berries to bring out the chocolate flavours. I try to cut down on the sugar a bit, and have always used raspberry flavoured balsamic vinegar. I half the chocolate glaze recipe depending on whether I want a drizzled pattern or dripping glaze. The cake is a bit heavier/denser, but so so good!
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darn it - I hate giving only 3 stars. The cake tastes good, but it completely fell apart. The glaze will not harden. I found the cinnamon a bit overpowering. I will try again with a bit less cinnamon because it was amazingly easy to prepare. -
Very interesting cake! Reminded me of Texas Sheet Cake my friend's mom used to make. I thought the spices were a tad too strong, but I really liked the dense, brownie-like texture. I sprinkled some toasted almond slivers on it and added some Cool Whip. And I sliced up some frozen strawberries, which were really a good foil to the spicy nature of the cake. -
I went over the recipe to see if I missed something because everyone else gave this cake such rave reviews. I thought it was dry and the spices barely noticeable. Don't think I'll make it again.
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Tweaks
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I didn't add the chocolate glaze since the sugar is technically not vegan and my friend (who I was cooking for) is very strict. I also used apple sauce instead of oil out of convenience. I love the flavour of mexican chocolate and enjoyed this - it was fluffy, moist and had a pleasing kick to it. Also, this was easier to make than a lot of vegan dessert recipes out there. Thanks! -
This is a really delicious cake! I loved the unusual aftertaste. It was very easy to make too. I used hot chilli powder instead of cayenne pepper, margarine instead of canola oil and almond essence instead of vanilla ... came out fine. I also used soya milk for the glaze to make it more "fudgy". The only reason I'm giving it 4 rather than 5 stars is because it took a fair bit longer to cook than the recipe says. -
A-MAZING!! I made this for an office birthday and no one suspected it was vegan, and I didn't bother telling them. I've made many, many non-vegan cakes for the office and this one got the most "mmmm's" and "ooohhhh's" and "YUM's"!! I doubled the recipe to make a double layer cake with whole dipped strawberries on top. A stellar presentation! Next time I will also thinly slice strawberries to layer between the cake layers. I wasn't sure that strawberries would go well with the cinnamon, but it was a great pairing. Next time I will also probably add a bit of cinn and cayenne to the frosting. Oh, and I used vanilla soy milk instead of water for both. Thanks!! It was wonderful-
RECIPE SUBMITTED BY
kleigh83
Nashville, TN
